Lunch/Dinner - Veg Starters - Samosa - Soya Corn Samosa

Soya Corn Samosa

Ingredients Quantity Maida Flour 1 Cup Corn Flour 1 tsp Soya Granules, Boiled 1/2 Cup Sweet Corn 1/2 Cup Pepper Powder 1 Tsp Salt To Taste Chilli Powder 1 Tsp Oil To Deep Fry Cumin Seeds 1/2 tsp Mustered Seeds 1/2 tsp

Method :

1	2	3
4	5

1. Mix maida,corn flour and water to make it very soft dough. Let it rest for 15 mins.
2. Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa. Now take a ball of dough and roll it out very thinly in an oval or round shape. Dust off any excess flour and cut them in middle. So you get 2 pieces from each circle.
3. Mean while, to 1 Tbsp of oil pan add mustered seeds and cumin seeds. Once mustered seeds crackle add soya granules and sweet corn. Cook this for 5 mins and add salt. So, stuffing is ready.
4. Fold the samosa in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. Fill the stuff inside the cone. See to it that you fill even the tip of the cone. Now repeat the same process for the rest of the dough.
5. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas. Fry the rest of the samosas in the same way.

Tips :

1. For the ultimate crispy flaky samosa, fry them twice: once at 350F and the second time around at 375F. If you plan on freezing samosas, fry them just once. Let cool and freeze.
2. Serve with chutney, yogurt sauce or ketchup.
3. Dip your finger in the flour/water paste and run along the edges. Roll into triangular shape as pictured above, making sure to seal the edges tightly. Set aside on a floured surface. Work quickly to prevent the samosas from drying out.